White Bean Chili Verde with Seared Scallops
Invite a distinctly international flavor into your kitchen this season with this Mexican-style soup recipe. Featuring a spicy chipotle oil, it deftly brings the heat in more ways than one while making for a hearty, welcoming meal.
Serves 4
Soup:
- 4 tbsp. olive oil, divided
- 3 garlic cloves, peeled and minced
- ½ c. yellow onion, peeled and minced
- ½ c. poblano peppers, chopped
- 2 c. tomatillos, peeled and chopped
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 4 c. vegetable broth
- 1 c. fresh cilantro, chopped
- 3½ tsp. salt, divided
- 1½ c. white beans, drained and rinsed
- 1 lb. scallops
Chipotle oil:
- 1 tbsp. chipotle peppers in adobo, chopped
- 3 tbsp. olive oil
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Instructions:
- Heat 2 tablespoons of the oil in a medium-sized soup pot over medium-high heat. Combine the garlic, onion, peppers, and tomatillos with the cumin and coriander, and sauté until the vegetables are tender. Pour in the broth, stir, cover, and reduce the heat to medium-low. Cook for 15 minutes.
- Remove from the stove, and let cool slightly. Carefully pour the soup into a blender with the cilantro and 3 teaspoons of the salt, and blend until smooth. Return the soup to the pot, and stir in the beans. Keep warm until ready to serve.
- Return the heat to medium-high, and heat the remaining oil in a large skillet. Sear the scallops on both sides for 3–4 minutes or until golden brown, and season with the rest of the salt.
- Stir the chipotle oil ingredients together until blended.
- Ladle the soup into four bowls, top with the scallops, and drizzle with the chipotle oil before serving.
